Cottage cheese and oil Pastry (1) FILLING: 7 oz (200g) ground hazelnuts or
7 oz (200g) almonds (blanched and
Ground) 3 1/2 oz (100g) sugar
4 Or 5 drops baking essence
Bitter almond flavor Egg white 1/2 x Egg yolk
3 tb Or 4 water
FOR BRUSHING: 1/2 Egg yolk beaten with 1 tbs.
Milk roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula. Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet. Brush with the egg yolk and make regular cuts in the surface 1/4 in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes